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Pumpkin Cheesecake Cookies

Delightful pumpkin cheesecake cookies that combine the flavors of fall with a creamy cheesecake center.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 0.33 cup granulated sugar
  • 1 large egg yolk
  • 0.5 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together dry ingredients in a medium bowl.
  3. Cream butter and sugars until fluffy, then mix in egg and vanilla.
  4. Mix in pumpkin puree, then gradually add dry ingredients.
  5. Fill cookie dough with cheesecake mixture and bake for 13-15 minutes.
  6. Cool on baking sheets before transferring to wire rack.

Notes

For best results, use pure pumpkin puree and not pumpkin pie filling.